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            rdfs:label "\"Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a re-arrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It also includes the raising concept of postbiotics and discusses new targets such as cognitive function, metabolic health and respiratory health\"-- Provided by publisher." ] ;
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            rdfs:label "Taxonomy, physiology and molecular biology -- Lactic acid bacteria: an introduction to taxonomy, physiology and molecular biology / Atte von Wright, Lars Axelsson, Lorenzo Morelli -- The Genus lactobacillus -- across the past and future / Fandi Ibrahim, Sarah Lebeer, Elisa Salvetti, Giovanna E. Felis -- Genus lactococcus / Atte von Wright." ;
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            :mainTitle "Lactic acid bacteria : microbiological and functional aspects" ] .